300g Granita biscuits
150g Melted unsalted butter
1/4 cup water
3 teaspoons Gelatine powder
3/4 cup caster sugar
1/4 cup of water ( 2nd one)
1/3 cup Sour cherry Jam
200 g 70 % cocoa chocolate
In a food processor crush the biscuits, then slowly add the melted butter.
Press into a slice pan lined with baking paper ( leave enough paper over the edge of pan)
Leave to stand on the bench.
In a small glass jug blend the gelatine powder and 1/4 cup of water, place in a small pan of water to simmer and dissolve.
Meanwhile place 1/4 cup of water and caster sugar in a mixing bowl and whip for 4 mins
Slowly pour in the dissolved gelatine mixture and beat for another 6 mins.
Fold in the Sour cherry Jam
Pour over the biscuit base and smooth off the top.
Melt the chocolate in a bowl over a pan of water, pour over the marshmallow layer
smooth the top and refrigerate for 30 mins before cutting into slices.